Get taco shells and spread the inside with the spread mix – then put in veggies – if more room, add extra chopped lettuce for crunch
3.5 oz. goat cheese
¼ c roasted red peppers
1 t chopped chives
1 t liquid from jar of roasted red peppers
1 T oil (used in an oil mister, 1 T goes a long way !)
1 t Kosher salt
4 large Portobello mushrooms halved
1 red bell pepper, quartered lengthwise
1 yellow bell pepper, quartered lengthwise
1 small eggplant in ¼ inch slices
4 taco shells
4 lettuce leaves, chopped
Preheat broiler. Process all the ingredients for the spread in a food processor and then set aside. Spray a baking sheet with Pam and place mushrooms, peppers and eggplant in a single layer on sheet and spray with oil and sprinkle with salt. Broil 8 minutes, turn, then broil another 5 minutes or until tender. Cool for a bit and then slice up. Spread inside of tacos with the cheese mix and then add lettuce and then veggies.
Umami – the fifth taste (after salt, sweet, bitter, and sour) – Umami tastes earthy and savory – and a perfect example of the taste is mushrooms or tomatoes – and this recipe has both – it is umami-delicious !
108 calories per serving
Just about any mushroom with work in this recipe, but I like portobellos for their intense mushroom flavor.
1 t oil
1 c sliced baby portobello mushrooms
1/2 c grape tomatoes, halved
1 garlic clove, minced
2 containers precooked brown rice (4.4 oz each)
1/4 t salt
1/8 t pepper
Heat oil in a large skillet on medium high and add mushrooms. Cook for 2 minutes and add tomatoes and garlic and cook another 2 minutes. Heat rice in microwave according to package instructions. Add to mushroom mix along with salt and pepper. Serve immediately.
Take what is typically a dry dish when served plain (couscous), add some love, and you get a couscous dish to rave about ! The sun dried tomatoes and portobellos are just the perfect addition to couscous.
178 calories per serving
1 c dehydrated sun dried tomatoes
½ c plus 2 T raw couscous
1 t oil
3 cloves garlic, minced fine
2 scallions, chopped
1/3 c chopped basil
¼ c chopped cilantro
Juice of ½ lemon
Salt and pepper to taste
4 oz. portobello mushroom caps, chopped
Soak tomatoes with 1 c hot water for ½ hour then drain, but reserve the water. Chop tomatoes. Combine reserved water with enough more water to make 1 ½ c and bring to a boil then stir in the couscous and oil, cover and remove from heat. Let stand 5 minutes then fluff with a fork. Spray the skillet with Pam then stir in the tomatoes, garlic and onions and cook 5-6 minutes. If it starts to get too dry, add a tablespoon or more of hot water during the cooking process, then add the fresh herbs, juice, salt and pepper and the mushrooms and cook another 5 minutes. Combine all in a bowl and mix well.